Eighty guests, two proteins and a toppings bar. What actually happens on the day we cater a party.
A catering job looks like a party to everyone standing in front of the truck. From the other side of the counter it is a timetable that started the day before.
The night before
Proteins are marinated and portioned to the head count. Salsas are made. Onions, cilantro, limes and radishes are cut last, so they arrive looking like they were cut last.
Everything is packed in the order it will be needed. Nobody wants to find the tortillas behind the queso.
On the day
We arrive early enough to set up without an audience. The comal goes on first, because a cold comal is the only thing that can put a line out of step.
Then it is a rhythm: meat, tortilla, hand it over, repeat. Eighty people eat faster than you would think when nothing has to be plated.
What we need from you
A date, a head count, somewhere to park the truck and a power point if there is one. That is genuinely the list.
The rest is our problem, which is the part people are paying for.
